No comments about Back To Roots: A Jamaican Cookbook Cooking in Paradise.

5 comments about Jamaican Cooking: 140 Roadside and Homestyle Recipes.

1. i have been fortunate enough to sample lucindas jerk chicken years ago....if she has been true to her formula, then this is a MUST book for anyone with taste buds.......So....this book is absolutely priceless..if lucinda has been generous enough (and honest enough) to give us ALL the right proportions...(i'm sure she has....she's got a reputation to uphold.....!) then you gotta get the book, invite a few friends over, get some red stripe,...and start jerking!!!! bob romano.....



2. I haven't tried all of these recipes yet, but so far it's been great. The only downside would be that some of the ingredients are quite unfamiliar to me (chayote, for example), and I have no idea where to get a half gallon of coconut milk around here.

   It is worth noting that this book has many nice fish and seafood recipes, not just a bunch of barbecued meats.

   Tomorrow, cornmeal porridge for breakfast. Finally I will know what Bob Marley was singing about in No Woman No Cry.




3. After renting a house in Montego Bay several years ago and having a Jamaican cook we have tried to find a "True" Jamaican cook book. This is it! From the meat pies that we had downtown to the lobster curry caserole our cook made. This cook book captures the true flavors of Jamaican cooking.....



4. The Roast Pork recipe in this book is to DIE for!!! I can't wait to try the others!!!



5. I was born and raised in Jamaica until I was 13 and learned to cook from my mother and grandmother. I gave this book as Christmas presents to a few friends who love my cooking and wanted to know how to make many of my native dishes. I found this book years ago when 1st published. After reading the receipes I knew it was the right one because it sounded much like my mother and grandmother teaching me in the kitchen years ago. I've tested a few of the recipes that I didn't learn and they tasted like I remember eating....LOVE IT, LOVE IT, LOVE IT. A MUST BUY.

4 comments about Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean (Food of the World Cookbooks).

1. As a native of Jamaica I knew exactly what to look for in this book. Although this book contained many wonderful recipes from my country I was dismayed to find that it did not contain the recepe for Jamaican rum cake or any kind of fruit cake recipes. This cake is a tradition in most Jamaican households during the Christmas holidays and is very popular at weddings. A Jamaican wedding is not complete without rum cake or fruit cake.I hope the author will take this into consideration when writing the international edition.



2. My mommy is jamaican and the books is ok. It has some of my favorite meals and deserts. But it does not have the curry goat recipie ! It does have oxtail, lamb, roti(thank goodness), pati and more. The book does a great job on explaining the history of the food, people and culture of jamaica. From the Maroons and the famous jerk chicken (by the way that recipie is in there) and the various influence of other cultures (india). Its worth buying..but still looking for a giant recipie book of the down home food from JA. Perhaps I'll have to write it! If its out there already someone please let me know.
   I also recommend:
   A Taste of Haiti



3. We were having a destination wedding in Jamaica and wanted to have the Jamacian theme for my daughter's shower. The receipes were easy to follow and tasted as good as you get in Jamaica.



4. I'm glad I bought a used copy because I wasn't too thrilled with this book.

No comments about Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies.

1 comments about Jamaican Cooking Made Easy: Volume I.

1. Jamaican recipes are really made easy in this book, with Jerk recipes and over 400 authentic Jamaican recipe dishes this is the only Jamaican cookbook you will ever need. Ever heard of Ackee Cake or Naseberry Pancakes, well if you have not this is the cookbook for you. Along with these never before seen recipes are the traditional, oxtail, rice and peas, ackees and saltfish and a host of others. This is a must have cookbook for every chef, cooking enthusiast and home maker looking to spice up their menu.

5 comments about Jerk: Barbecue from Jamaica.

1. I have tried at least 10 of the receipes in this book and find it very hard to move on to others. The ones that I have tried are always repeated in some cases many times over. The Dry Jerk seasoning is a staple which I have prepared and given as gifts in fancy found jars (page 16). "Wid It" is a special treat that is a must. My all time favorite "Jerked Spareribs", that I place in a platter, cut ribs into small chunks, mix well with white rice, yellow raisens, cashews, and pineapple rings cut into chunks, smooth,put a flat layer of yellow corn on top, place pineapple rings on top of corn, spill all of the juice from the can all over the top and add a few maraschino cherries for color!! It's the BEST!!



2. My husband and I have tried numerous recipies from this cookbook and each one has turned out 100% successful!! Helen has captured the true taste and flavor of the Caribbean with each and every recipe in this cookbook! This is our favorite cookbook!! We highly recommend her recipe for Dry Jerk Seasoning on Page 16!!!!! If you try her Jamaican Cole Slaw on Pg. 115, we would suggest adding pineapple. The sweet flavor makes it perfect!!! If you are going to buy ANY Caribbean or Jamaican cookbook, this is the BEST one by far!!!!!!



3. I dare you to find a bad recipe in this book. Every single recipe is a winner. The Jamaican cole slaw is so good everyone who eats it asks me for the recipe. The same for the jerk chicken. I love this book.



4. Jerk Barbecue is very easy to follow. I am American and I married to a Jamaican. I wanted to start cooking meals my mate grew up eating. This recipe book is perfect. The dishes always turn out great!



5. i first had jerk ribs at a jamaican restaurant in long beach, CA. ever since then, i have been searching for a jerk recipe that tastes as good as the ribs i had there. i tried several recipes i found online, and none of them were even close. finally, i got this book, and made the jerk marinade recipe. bingo. this is it. that's the taste i remember! lots of the other recipes look great too. i'm looking forward to trying more of them.

5 comments about Lucinda's Authentic Jamaican Kitchen.

1. there are maybe one or two authentic dishes in this book..... Get the cookbooks by Enid Donaldson instead.... Pretty pictures though.



2. I was expecting an "authentic" Jamaican to have written this so i was a little disappointed by that. However the recipes are a good interpretation of local dishes and most are quite easy and stay true to local Jamaican cuisine.



3. I feel compelled to disagree with at least two of the other reviews. Granted I am biased being that we are family, but if you want to see less gratuitously insulting commentary on an exceptional piece of food writing look at the reviews of the first printing of this book from 1997. These comments were written before Lucinda Quinn became nationally known through a radio show and tv appearances and will better reflect people's opinions rather than the bitter responses of spiteful haters.



4. I must say, I'm floored by some of these negative comments. But then again, I shouldn't be -- idiocy is alive and kicking. Do you have to be Italian to write an Italian cookbook? Or French to write a French one? As someone who is intimately involved with cooking and restaurants, I can tell you the notion that good cooking is "in the blood" is a bunch of nonsense. Some Jamaicans (my parents were born there)appeared to be captivated by this notion.
   
   I've scoured this book, and the recipes are enticing. Judge the author on the quality of her work. If not, go live in a cave and take your hidebound ideas with you. By the way, everyone has their ideas of what "authentic" means. I can cite multiple variations of lots of "traditional" recipes. No one owns "authenticity."
   
   P.S. A true Jamaican knows Jamaica is an enormously diverse country.



5. I can't say that it had anything very impressive in it. I bought this after I bought some of my other books and coudl have left this one in the store.

5 comments about Authentic Recipes from Jamaica (Authentic Recipes Series).

1. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



2. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



3. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



4. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



5. First let me say the only reason I gave this book 1 star to is offset the multiple "reviews" done by a reviewer with over 37,000 reviews, every one of which is 5 star. This reviewer is actually a company that uses volunteer reviewers, many of which openly charge a fee to the author to review their book. Why does Amazon permit this? It devalues the whole premise of readers giving insight for others who are purchasing sight unseen.
   
   My actual review of the book would be 3 stars. The photography is gorgeous. The recipes are pretty good and cover a range of foods. The downside is that many call for ingredients that many people don't have available locally. In my experience, being an accomplished cook and owning dozens of cookbooks, this is one more for the coffee table than one that will get much use in most kitchens.

4 comments about Delicious Jamaica: Vegetarian Cuisine (Healthy World Cuisine).

1. I had the pleasure of meeting and dining in the home of Yvonne Mc Calla Sobers of Kingston, Jamaica in July 1997. It was indeed memorable, to sit and rest after the long drive from the northcoast, in the hot midday, and enjoy the quiet breezy veranda of the Lingunea Mansion gifted to her by her childhood friend, Prime Minister Hon. Michael Manley, Chatting in depth about Jamaica, Food and Life, with her Sons and Herself, and reminesing of a childhood in Jamaica when "Bustamante Backbone" was a treat.

   The Ben Johnson Vegetable Stew, made of all the great leftovers and pieces of vegetable in the fridge made for an adventurous treat on a hot afternoon, when shopping was out of the question. Sweet, Flavorful, Rich, Filling, Heaven in a bowl.

   Yvonne treated us to her Fried Breadfruit, and some creamy vegeterian Solomon Gundy, which I have yet to locate outside Jamaica, namely in Kingston. Her conversations about the 38 different Mango's that were introduced to Jamaica and the West Indies, assures you that this isn't just some Local Cook.

   We brought with us 2 bunches of country Gynip to the dinner party, and that was the payment for the truly fabulous country delicacies. approximatly $1.00 u.s. Unbelievable.

   Indeed Mrs Sobers, is an internationally known consultant, responsible for bringing many international development projects closer to the people of Jamaica, instead of just the Tourist Regions. Hearing Her name mentioned daily on the radio stations in Jamaica, and seeing her Photograph in the Newspapers Islandwide, makes one know this is a Very Special Lady, and to be invited to sit on her special part of the earth and enjoy the treat of her hand is truly a dream come true for this aspiring cookbook writer.

   I Advise, if you are looking for a Great New concept in Vegeterian Healthy Cooking Buy This Book and Share it With someone You Love.

   My Recommendations - Hot and Spicy Shepards Pie, Ben Johnson Stew, Cashew and Gungo Loaf, Jamdown Curry, JamaicanStyle Veggy Burgers, Maro! ons, Callalalu - in all the styles; and of course Breadfruit, Tropical Gingerbread, Number 11 Mango Chutney named for one of the 38 types of Mango found in Jamaica; and Chef Yvonnes' Special Ital Rasta Pasta; (much better than that place on the hill in ochi.) This book is recommended for Senior Citizens, Dieters, Fat Free and Low FatDiets, Diabetics, Children, and Fussy Folks. The food is so delicious they will never know how healthy it really is. Guaranteed.




2. We bought this book last year before leaving for a vacation in Jamaica. In Jamaica we had rented a house that had a cook. She was a wonderful Jamaican woman unfamiliar with vegetarian cooking. We showed her this book. She was familiar with many of the dishes in this book, but in non-vegetarian forms. With this book she was able to adapt her recipes and we had a wonderful week of home-cooked Jamaican, vegetarian meals. At the end of our vacation she was delighted when we left her our copy of this book.



3. When I became vegetarian I worried about missing out on some of my favorite flavors like jamaican jerk. This book has a number of terrific recipes for doing jerk potatoes, jerk vegetables and even jerk tofu (I haven't tried that yet but certainly will). It has all the classics in here - pepperpot soup, plantains, etc.I've only scratched the surface in terms of making my way through the recipes but so far so good.



4. Last week I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
   
   DELICIOUS JAMAICA is one of the books I kept and to my way of thinking it's just about the best vegetarian cookbook out there. If you like exotic cooking and you've given up meat or just plain don't eat it, then this is the book for you. Veggies don't have to be bland, just try the "Callalu Run Down" on page 30 and you'll see what I mean. Then there's the "Yam Run Down Casserole" which is simply too tasty to be true. If you're not a vegetarian, you can make a lot of the recipes in this book as a side dish. The "Spice Rice" for example works very well with just about anything. There is a whole lot more in this nifty cookbook that belongs with any serious collection of Caribbean cookbooks.
   
   Review submitted by Capatin Katie Osborne

5 comments about Jerk from Jamaica: Barbecue Caribbean Style.

1. I received "Jerk from Jamaica" in the mail on Saturday, and my husband and I couldn't resist planning a feast for the next day. Already I'm singing the praises of this book, and I just can't get enough of the leftovers.
   
   Helen Willinsky grew up in Jamaica, studied cooking in Europe, and ran a resort in Jamaica; she includes family recipes, traditional recipes, and recipes that blend older Jamaican elements with newer ingredients and traditions. She strikes a beautiful balance, one so many authors fail to achieve, between introducing us to traditional methods and ingredients and yet making it possible for us to enjoy Jamaican flavors in our own kitchens even if we don't have access to a barbecue grill or all of the traditional Jamaican flavorings.
   
   You'll need access to some sort of barbecue grill or the equivalent in order to get the most out of this cookbook, it's true, but it's certainly worth buying even if you don't have that. Oven directions are included for many recipes, and there are even adaptations to the slow cooker and other such modern conveniences. A few sources for ingredients are provided, as well as substitutions using more commonly-found items.
   
   The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses primarily on a simpler, narrower type of cooking. It's easy to whip up these recipes with little advance notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!



2. When we went to Jamaica in '05 for the first time, we broke out of the all-inclusive, rented a driver and took a day trip long the north coast. We had our first meat patties and stopped at the driver's favorite jerk stand and had our first real jerk chicken washed down with Red Stripe.
   
   When we cook out of this book, every recipe takes us back. We brought Helen's first book back with us from Jamaica and we never cooked anything from it that we didn't enjoy. What I get from this book is the sense of Jerk. I grow my own Scotch Bonnets and now prefer them over the many Habanero varieties I've grown. I look for the biggest Jamaican pimento berries I can find (usually at a Mexican grocery).
   
   If you've ever had jerk and wondered if you can do it too--buy this book. You can! Follow her recipes and it will be jerk, Mon.



3. I made the spice rub like the recipe in the book and have mainly cooked some of the chicken. It tastes very munch like that I buy down the street at a place that makes jerk dishes. The "cook" is from Jamaica and he says thats the way they make it down there. The tastes are quite a departure from any other foods I have eaten. The book is very well laid out with many pretty pictures. Tom...



4. Ms. Willinsky has put together a very down to earth, readable and do-able cook book. I've tried three of the meats and one of the salads, and intend to do more. None of the jerk is too hot as written -- add your own peppers as you wish -- so nothing to be afraid cf "jerk" you may have had elsewhere. The flavors are very subtle.



5. We have been working our way through this cookbook. Every recipe we have tried has been wonderful. Spicy, bright, flavorful. We love it. Recipes are easy to follow, results wonderful